By Popular Demand

My throngs of adoring fans have insisted that I post a real recipe for the bread that I baked. I'm not sure if there are plagiarism laws for recipes, but in the sake of full disclosure I will note that this recipe was taken from Nancy Leson's Seattle Times food blog "All You Can Eat," and her recipe is adapted from New York Times food columnist Mark Bittman's "No-Knead" bread. In the end, I just hope I don't get sued for making such delicious bread.

Whisk together dry ingredients:
3 cups flour
1/4 teaspoon yeast
1/2 tablespoon salt

Mix in liquids:
3/4 c. water
2 tablespoons vinegar (calls for white, but I used apple cider)
3/4 c. light beer (I didn't have any beer around that seemed appropriate for bread-baking, so I used a bit more water, but I am anxious to try some different brews to play with the flavor a little)

Let dough rise covered 8-18 hours.

This is the important part:
Put your covered baking dish (Dutch oven, round casserole dish, or what-have-you) in the oven at a face-melting 500º for 20 minutes while you make the dough into a nice ball and let it rest for a bit. After the baking dish is hot (an understatement), put your dough-ball on parchment paper and into the baking dish, and bake at 425º for about 30 minutes. Then uncover and bake for another 30 or so.

When you finally open your oven, you should see a glow like the one emitting from the briefcase in Pulp Fiction. That's how good this bread is.